Description
These pumpkin zucchini muffins are a delightful fall treat that combines the flavors of pumpkin and zucchini in a moist, tender muffin. Perfect for breakfast, snacking, or dessert.
Ingredients
– 1 cup pumpkin puree
– 1 cup shredded zucchini
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1/3 cup vegetable oil
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. – In a separate bowl, combine the pumpkin puree, shredded zucchini, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until well combined.
4. – Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. – Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a sweeter muffin, increase the granulated sugar to 3/4 cup. For a healthier option, substitute applesauce or mashed banana for the vegetable oil. Store muffins in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American